Brown Sugar Balsamic Glazed Pork Tenderloin

Oh my, this pork tenderloin is so good.  After you put this under the broiler, the brown sugar and balsamic glaze becomes caramelized.  Delicious!

2 pounds pork tenderloin*
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp ground pepper
1 clove garlic, crushed  (I used 4 cloves of garlic)
1/2 cup water
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce

Mix together the sage, salt, pepper and garlic.  Rub this seasoning mix over the pork tenderloin.  

Add 1/2 cup water to the slow cooker.  Place the seasoned tenderloin in the slow cooker and cook on low for 6-8 hours.

An hour before the tenderloin is finished, in a small saucepan, mix together the brown sugar, cornstarch, balsamic vinegar, water and soy sauce.  Heat over medium heat and stir until mixture thickens, about 4 minutes.

Brush tenderloin with the glaze two or three times during the last hour of cooking.  For a more caramelized crust, remove the tenderloin from the slow cooker and put it on a foil-lined sheet pan, glaze and put under the broiler for 1-2 minutes until bubbly and caramelized.  Repeat this step two or three more times until desired crust is achieved.  

Serve with remaining glaze on the side.

* I have also made this recipe using pork butt/shoulder and it was delicious.

Serves 4-6

Source:  laurassweetspot.com

Kimberly

Chicken & Dumplings

What is better on a cold winter night than chicken and dumplings?  This is a great recipe to make if you have any leftover chicken. 

2 tsp olive oil

1 medium onion, chopped (1 1/2 cups)
4 medium carrots, peeled and chopped (1 1/3 cups)
3 medium celery stalks, chopped (1 cup)
1 1/4 tsp poultry seasoning
2 TBS flour
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup plus 1/3 cup low-fat milk, divided
2 cups shredded cooked chicken breast  (I used chicken breast and thigh meat.)
1/4 tsp salt
2/3 cup reduced-fat baking mix (Bisquick)
2 TBS cornmeal
1/2 tsp chopped fresh rosemary (I used thyme. Parsley or basil would be good alternatives also.)

In a large soup pot, heat the oil over medium heat.  Add the onions and saute for 3 minutes.  Add the carrots, celery and poultry seasoning, and saute for 3 minutes.  Stir in the flour and cook for 1 minute.  Stir in broth, 1/2 cup milk, chicken, and salt and bring to a boil.  Reduce the heat to medium-low and simmer for 5 minutes.

While the soup simmers, in a medium bowl, combine the baking mix, cornmeal, rosemary, and remaining 1/3 cup milk, until a stiff batter forms.  Drop batter by 1 1/2 TBS portions onto the soup, spacing evenly for 6-8 dumplings.

Cover the pot and steam the dumplings for 7-9 minutes, ensuring that the soup stays at a low simmer.  

Turn off the heat, uncover pot, and let it sit for 2 minutes.  Stir the soup carefully, without disturbing the dumplings, and serve.

Makes  6-8 servings.

Source:  Eat What You Love Everyday - Marlene Koch

Kimberly

Mushroom and Parmesan Soup with Chive Crème Fraîche

I had the most delicious Mushroom and Parmesan Soup at a restaurant and looked for a similar recipe.  This pretty much was spot-on!  Yum! 

3 TBS extra-virgin olive oil
2 large shallot, minced (I used 1/4 cup grated onion and a pinch of garlic powder)     
Kosher salt
12 oz white mushrooms, trimmed and thinly sliced
7 oz shiitake mushrooms, stemmed and thinly sliced    
1/4 tsp dried thyme
Freshly ground black pepper
2/3 cup dry sherry
4 cups low-salt chicken broth
2 cups water
3 oz finely grated Parmigiano-Reggiano (finely grate using a rasp grater)
1/2 cup crème fraîche, sour cream or plain Greek yogurt
4 tsp thinly sliced fresh chives

Heat the oil in a 4 quart saucepan over medium heat. Add the shallot (or onion) and 1 tsp salt and cook, stirring, until beginning to brown at the edges, about 3 to 4 minutes. Add the mushrooms, thyme, 1 tsp salt and 1/2 tsp pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2-3 minutes. Add the broth and 2 cups water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth.  (I used an immersion blender).  Transfer back to the saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/4 tsp black pepper.
Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraiche.

Serves 4

Source:  www.finecooking.com

Janice

Homemade Laundry Soap

This is a very light scented laundry detergent.  It makes a lot and will last you years!  You may want to share it with a friend or relative.

1 - 4 lb 12 oz box Borax (found in the detergent isle)

1 - 3 lb 7 oz box Arm & Hammer Super Washing Soda (found in the detergent isle)

1  - 4 lb box Arm & Hammer Baking Soda (found in the cooking isle)

3 bars of Fels-Naptha soap (found in the detergent isle) Or you may use Zote bars, however use only two 14 oz bars instead.

2 small (or 1 large) containers of Oxy Clean or store brand Oxy Clean (get about 3.5 lbs total) (found in the detergent isle)


Start out by grating your Fels-Naptha (or Zote) soap just like cheese.  You may use a food processor or just use your hand held grater, whatever you have.  For those of you with an HE washer you may want to run the mix through the food processor again to get an even finer mix.  I used a food processor with a grater setting and ran it through twice even though I do not have an HE washer.  (However, don't worry, the soap will dissolve in your washer even if you only use cold water).

Toss all ingredients in a 5 gallon bucket that is lined with a kitchen garbage bag.  I added a little bit of each ingredient at a time and repeated several times until all of the ingredients were in the bag.  This made it easier to thoroughly mix.  I used my hands to toss it altogether.  Once everything is mixed well, store soap in an airtight container or jar.  I used several large empty plastic mixed nut containers.  I glued pretty wallpaper scraps around the container. 

**Use 1 to 2 Tablespoons of detergent per load.  It may not seem like enough but this recipe does not have fillers like the store bought detergent.

This detergent is fairly mild smelling, it is not over powering.  If you love a strong scent you may want to add a fabric softener or laundry crystals to each load.  You can find laundry crystals in the detergent isle.  I did not use a softener or crystals as I heard they can cause a buildup on your clothes and makes towels less absorbent. 

Makes about 2 gallons of detergent

www.beingcreativetokeepmysanity.blogspot.com

Janice

Tortilla Roll Ups

I read through a lot of tortilla rollup recipes and came up with my own combination of ingredients to create a very tasty appetizer. This recipe makes a lot, however, you may easily cut the recipe in half. 

2 - 8 oz pkgs cream cheese, softened

3 TBS sour cream (this is optional, but I thought it was easier to spread with this addition)
1/2 - 3/4 of a 1 oz pkg Ranch Dressing Dry Mix - I used the 'Spicy' flavored mix but you may also use the regular flavor
1 - 6 oz can large black olives, sliced and diced
1 red pepper, diced (about 1 cup)
2 cups carrots, shredded
2 1/2 cups cheddar cheese, shredded
1 lb deli ham - very thinly sliced (almost see-through) Have your deli slice or shave it
8 large tortilla shells - (I used 10" Mission Brand Tortilla Shells - Sundried Tomato Basil, Garden Spinach Herb and regular white Burrito Flour tortillas)
 
Make sure the tortillas are at room temperature or they may tear when you roll them up.  You may also microwave them for a few seconds so they are pliable.
 
In a mixer, combine the softened cream cheese and sour cream.  Add 1/2 to 3/4 of a package of Ranch Dressing mix.  Start off with 1/2 of a package and taste to make sure it is not too salty or too spicy for your taste.  I did not think the spicy dressing mix was too spicy.  It added a good flavor.    
 
Lay out the tortilla shells on a flat surface and spread each with the cream cheese mixture.  Start by sprinkling each of the ingredients onto the shells.  End with the ham.  Roll up the tortillas very tightly.  If they are not rolled tight enough, they may unravel when you slice them.  However, be careful not to tear the tortilla.  I gave each roll a little squeeze to make sure they were nice and tight. 
 
When all tortillas are rolled, wrap tightly in Saran Wrap or waxed paper with the ends taped shut and place them all in a large Ziploc bag so they do not dry out. 
 
Refrigerate over night.  When ready to serve, slice off the ends of the tortillas that do not have enough filling in (keep to snack on these later!)  I was able to get 10 to 11 slices per tortilla.  If you did not roll tight enough, you may need to use a toothpick to secure each one.
 
The filling possibilities are endless....you may use:  turkey, beef, small pieces of cooked bacon, canned chilies, any type of shredded cheese, green onion, green peppers, fresh spinach, diced tomatoes and the list goes on.  
 
**Tip:  Once my peppers and olives were cut, I patted them dry with a paper towel to avoid having the tortillas get soggy.  

Makes about 80 appetizers

Janice 

Chocolate Peanut Butter No Bake Energy Bites

Who doesn't need more energy?  These little bites are packed with a lot of good stuff!

1 cup oatmeal
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flax
1/3 cup honey
1/4 cup unsweetened cocoa powder
1 TBS chia seeds
1 tsp vanilla

Stir all of the ingredients together.  If the dough seems too dry, add a little more honey or peanut butter. Cover and chill for a half hour.

Roll into balls.  Store up to a week in the refrigerator.

Makes 20 balls

Source:  www.gimmesomeoven.com

Janice

Roast Beef Enchiladas

I was hungry for Mexican food and decided to make enchiladas with the leftover roast beef that we had for dinner a couples days ago.  I served this with brown rice, refried beans, chips and salsa.  This was better than any restaurant meal!  Delicious!

4 cups leftover pot roast, diced (1/2 cup per enchilada)
4 cups shredded cheddar cheese (inside of enchiladas)
1 can black beans, drained and rinsed
8 large corn or flour tortillas (I used 8" whole wheat tortillas)
2 - 15 oz cans Enchilada Sauce
1 cup shredded cheddar cheese (sprinkled on top)

Optional toppings:
avocado
sour cream
cilantro
salsa
jalapenos

Preheat oven to 350 degrees.

Brush about 1 TBS of enchilada sauce inside of each tortilla shell. Place some beans down the center of each shell, then the roast beef.  Drizzle about a tablespoon of enchilada sauce over the beef.  Sprinkle with cheese.  Roll up tight.  Repeat until you have used all of your meat, cheese and beans. 

Pour about 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Place the enchiladas, seam side down, in the prepared baking dish. 

Drizzle about a 1/2 can of enchilada sauce over the tortillas.

Cover with foil and bake for 15 minutes.  Uncover and sprinkle with a little cheese.  Bake for 5 more minutes or til cheese is melted.

Top with your desired topping.

This would also be good with leftover chicken. 

Eileen

Pumpkin Pie Crunch

Pumpkin!  It's that time of year again! I received this recipe from a friend of mine.  She said this is their family's traditional dessert for Thanksgiving.  It is creamy, crunchy and so delicious.  I think it will quickly become a Fall tradition for me! 

1 can (15 oz) Libby's 100% Pure Pumpkin (not pie filling)
2 eggs
1 can (12 oz) evaporated milk (1 1/2 cups)
1 1/3 cups sugar
1 TBS pumpkin pie spice** (see note below)
1/2 tsp salt
1 pkg (15-18 oz) yellow cake mix
1 1/4 cups coarsely chopped pecans (can also use walnuts or almonds)
1 cup butter, melted
Whipped cream, optional


Preheat oven to 350 degrees.  Grease a 9x13 baking pan. 

In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended.  Pour into prepared pan.

Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix.  Drizzle melted butter over nuts, moistening dry mixture as much as possible.

Bake 50-55 minutes or until set and golden.

Cool at least 1 hour in pan on a wire rack before serving.  Serve with whipped cream.

Store leftover dessert in refrigerator.


**If you do not have pumpkin pie spice, for 1 TBS, you can combine 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp cloves.

Source: Rita N.

Kimberly

Cream of Zucchini Soup

You would never guess this tasty soup is only 60 calories and 1 gram of fat!  I added some fresh basil to the soup and it added a wonderful flavor.     

1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on, cut in large chunks
32 oz reduced sodium chicken broth
2 TBS reduced fat sour cream
kosher salt and black pepper to taste
freshly grated parmesan cheese for topping (optional)

Combine the onion, garlic, zucchini and chicken broth in a large pot over medium heat.  Bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.

Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Add salt and pepper to taste.  Top with a drizzle of olive oil and freshly grated parmesan, if you wish.  Serve hot.

Serves 4

Source:  Skinnytaste.com

Eileen

Sauteed Zucchini

This zucchini side dish is easy and so delicious!  This is one of my favorite ways to serve zucchini. 
 

 
 
 
 
 
 
 
 
 
 
1 1/2 lbs. small zucchini, cut into 1/8 inch slices
2 TBS oil
Salt and pepper to taste
1 tsp dried minced onion
1/2 cup fresh bread crumbs (not prepared dry breadcrumbs)
2 TBS melted butter
Freshly grated parmesan cheese
Fresh parsley
 
Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
 
Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Do not overcrowd the pan or the zucchini will steam and get soggy.  Sauté the zucchini over high heat, toss gently.  Add salt, pepper and minced onion.  Cook a total of 5 minutes.
 
In a separate skillet, add butter and fresh breadcrumbs.  Saute' until crumbs are lightly brown.

Before serving, sprinkle the zucchini with breadcrumbs, parmesan cheese and fresh parsley.

Serves 4

Source: http://cooking.nytimes.com
  
Eileen

Broccoli-Cauliflower Salad

I received this recipe from a lady in our church that catered my brother and sister-in-law's wedding.  It is delicious!  When making this recipe, make sure that you prepare it 24 hours in advance.

1 head broccoli, cut into pieces, peel and slice the stem
1/2 head cauliflower, cut into pieces
1/4 cup chopped red onion (more or less to your taste)
12 slices bacon, fried and broken into pieces
1 cup raisins
3/4 cup unsalted roasted sunflower seeds
1 cup shredded cheddar cheese
 
Dressing:
1 cup mayonnaise
3/4 cup sugar
2 TBS lemon juice

Mix the first seven ingredients together in a large bowl.

Combine the dressing ingredients and add to the vegetables.  Toss to mix.

Chill for 24 hours before serving.

Source:  Dawn B.

Janice

Honey Balsamic Dressing

I made this delicious salad dressing to go with the beautiful lettuce my sister gave me from her garden.  Very yummy! 

1 shallot (I used onion powder)
1/2 TBS whole grain mustard
1 TBS honey
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar

Combine all in a blender.  Store in the refrigerator for up to one week.

**I use a battery operated hand-held whisk that comes in very handy for mixing small batches of dressing.  It is also great for frothing milk for a fancy coffee drink or beating an egg.  Its a very useful kitchen gadget.

Makes about 1 1/2 cups

Source:  www.detoxinista.com

Janice

Creamy Ranch Pork Chops and Potatoes (Slow Cooker)

This delicious pork chop dinner is a great meal to serve on a busy night when you just don't have time to cook. Mix together all of the ingredients and freeze.  When you are ready to make this dish, thaw the ingredients overnight in the refrigerator and place in a slow cooker in the morning.  It can't get any easier!  If you don't wish to freeze before-hand, you may mix this up and cook the same day, as well. 

1 1/2 lbs boneless pork chops (about 4-6 chops, thick sliced)

6-8 medium potatoes, chopped into large pieces
1 lb. box of sliced mushrooms (my addition)
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
dried parsley to sprinkle on top, optional

In a bowl, mix together the soups, ranch dressing mix and milk.  Pour into a Ziploc gallon freezer bag.  Add pork chops, potatoes and mushrooms and seal the bag.  Freeze.

When ready to eat, remove bag from the freezer and thaw in the refrigerator for 24 hours. Cook on high for 3-4 hours or low for 6-7 hours.

Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you wish.

Source:  www.sixsistersstuff.com

Eileen

Quiche Lorraine

When I was a young teenager, the mother of the children I was babysitting occasionally had me start dinner for their family.   She would have the crust and all the ingredients prepared for this quiche so all I had to do was assemble and place in the oven.  That was over 35 years ago and I am still enjoying this wonderful quiche.

1 1/4 cups flour
1/4 tsp salt
1/2 cup butter (1 stick)
1/4 cup cold water
1 egg white to brush over crust (I just put this extra yolk in with the rest of the eggs)

1/2 lb - 1 lb cooked bacon, broken into small pieces (or 8 oz of diced ham)
1/4 cup chopped onion
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
4 eggs, slightly beaten
1 pint Half and Half (2 cups)
dash of salt, black pepper and cayenne pepper
2 TBS chopped fresh parsley (dried is fine if you don't have fresh)

Preheat oven to 375 degrees.

Combine flour and salt.  Cut in butter with a pastry blender until mixture resembles course crumbs.  Gradually, add water; mix with a fork until blended. 

Line a quiche pan or a 9" pie pan with pastry.  Press into the bottom and up the sides of the pan, crimping the edges.  Brush the crust with one egg white. Put this extra yolk in with the rest of the egg mixture.

Combine bacon, onion and cheese; place in the crust.  Combine eggs, half and half, salt, black pepper and cayenne pepper.  Pour over the cheese mixture.  Sprinkle with parsley.

Bake at 375 degrees for 35 minutes or until the top has puffed and is golden brown.

Variation: substitute ham (about 8 oz)  

                 You can also put in any combination of cooked meat or  cooked vegetables, too.  

                 Suggestions: broccoli, spinach, mushrooms, red or green pepper, tomatoes, sausage, etc.

Source:  Nancy H.

Janice

Homemade Italian Dressing

This zesty homemade Italian dressing is delicious on salads and also makes a great marinade.  It is very easy to make and tastes much better than bottled store-bought dressing.

1/2 cup extra-virgin olive oil or a neutral vegetable oil, such as canola or safflower
1/4 cup white wine vinegar, red wine vinegar or apple cider vinegar (I used half apple cider vinegar and half red wine vinegar)
2 TBS water
2 tsp honey
1 tsp freshly squeezed lemon juice
3 TBS freshly grated Parmesan
3/4 tsp garlic salt
3/4 tsp dried parsley
3/4 tsp dried basil
1/8 tsp dried oregano
pinch of red pepper flakes
freshly ground black pepper, to taste

Measure all the ingredients into a jar with a tight-fitting lid.  Shake until well-blended and emulsified.  You may also whisk the dressing in a bowl or process the ingredients in a blender to combine.  Taste and adjust the seasonings, adding more salt and pepper if necessary.

Store any leftovers in a sealed container in the refrigerator.  Allow to come to room temperature and shake well before using.

Makes approximately 1 cup of dressing

Source:  www.fivehearthome.com

Janice 

Rhubarb Dream Bars

Our family loves rhubarb.  This is a delicious dessert with a sweet cookie crust.  A scoop of ice-cream served on the side would go perfect with this dessert.

Crust:
2 cups flour
3/4 cups powdered sugar
1 cup butter

Filling:
4 eggs, beaten
2 cups sugar
1/2 cup flour
1 1/2 tsp salt

4 cups rhubarb, thinly sliced


Preheat oven to 350 degrees.

Mix together the crust ingredients.  Press into a 9x13 pan.  Bake the crust for 10 to 15 minutes.  The crust will be very light in color.

Meanwhile, combine the eggs, sugar, flour and salt.  Beat together.  Fold in the rhubarb.

Spread the filling ingredients over the hot crust.  Return to the oven and bake another 40 to 45 minutes longer. 

Cool.  Cut into bars. 

Source:  www.dixieskitchen.com

Eileen

Poppyseed Fruit Salad

This refreshing fruit salad is so delicious.  The dressing is very light and adds just the right amount of sweetness.        

1/4 cup sour cream
3 TBS honey
2 TBS orange juice
2 tsp poppyseeds
1 tsp grated lemon zest (optional)
4-5 cups chopped fresh fruit (Any combination of: strawberries, apples, oranges, bananas, grapes, pineapple, kiwi, blueberries)

Make the dressing by stirring together the sour cream, honey, orange juice and poppy seeds.

Pour the dressing over the chopped fruit and mix very gently to coat.

This salad is best when made and eaten the same day.

Makes 4-5 cups

Source:  www.omgchocolatedesserts.com

Janice

Outback Steakhouse Walkabout Soup - (Creamy Cheese & Onion Soup)

I have never had the Walkabout Soup at the Outback Steakhouse Restaurant, however, I was hungry for soup and found this recipe.  It received rave reviews so I thought I would give it a try.  Boy, was everyone right about this one!  It is so creamy and delicious.  I made a few tweaks to the original recipe and have already made it twice in the last couple weeks. 

4 cups thinly sliced yellow sweet onions
6 TBS butter
2 cans (14.5-15 oz each) chicken broth
1/2 tsp black pepper
4 chicken bouillon cubes (I prefer to use "Better Than Bouillon" Chicken Base...it comes in a small jar and may be found on the shelf by the chicken broth)
1/2 cup diced Velveeta cubes (compress in a measuring cup) (I used almost a full cup of cheese)
Shredded cheddar cheese for garnish

Thick White Sauce
6 TBS butter
6 TBS flour
3 cups whole milk

Make the white sauce first.  In a 2-quart saucepan, melt butter and add flour.  Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.  Pour milk into flour a little at a time and stir constantly.  Mixture should thicken and become like thick pudding.  Remember to stir constantly, taking care not to let the mixture get lumpy.  Remove from the heat and set aside until ready to add to the soup.

In a 4-quart saucepan, place butter and sliced onions.  Cook on low to medium heat, stirring frequently, until soft and clear but not brown.  Add chicken broth from can, chicken bouillon cubes (or base) and pepper. Stir until completely heated through.  Add white sauce and Velveeta cheese.  White sauce will be thick because it has been removed from the heat.  

Cook on medium-low heat until the cheese is melted and all the ingredients are blended, stirring constantly.  Turn the temperature to warm and let cook for an additional 30-45 minutes.

Serve with a garnish of shredded cheddar cheese and a slice of warm bread.

Serves 5

Source: www.copykat.com

Janice

Seasoned Chicken Taco Filling

This seasoned meat is great to use in tacos, quesadillas, enchiladas or any Mexican recipe that calls for chicken.  I like to make this and freeze it so I have it on hand for whenever I'm hungry for a quick Mexican meal.

1 1/2 lbs boneless, skinless chicken breasts
1 can (2 cups) chicken broth
1 1/2 pkgs taco seasoning mix

Mix chicken broth and taco seasoning in a slow cooker; add chicken.  Cook approximately four hours on low.  Shred chicken and put back in juice for another hour.

Kimberly